tomato thokku

15 roma tomatoes with skin or pulsed in mixie. Don't overground in mixer. Use pulse mode.

In illuppachatti with 3tbsps nallennai, crackle 1.5 tsp kadugu. Add the ground tomato pulp.

3 tsps chilli powder,1 tsp manjalpodi, 1 tsp hing & cook in medium flame till the moisture reduces to half.

After most of the liquid evoporates, Add abt 1 tbsp fine sea salt . Add 1 tbsp oil.cook till oil separates . keep it partially close while cooking as it might splash. Cook until water bubbles stop bubbling.  

 

Turn the stove to sim after most water evoporates. After oil separates or when you drag the karandi from corner to the middle of the pot no water trail and the thokku will move to both sides of the karandi clearly. After that Add 0.5 tsp vendhaya powder (optional), 1 tbsp jaggery & cook again for 5 to 8 mins. 

Note: Add salt only when nearly half done as cooking time is shortened this way.